Ever felt jealous of how a cheese is treated? Young wheels of Pecorino Toscano receive luxurious olive oil baths during their six or more months of aging in a stone cellar. Tanginess develops along that rubbed rind, creating a burnished rind with a craggy interior. This pasteurized sheep’s milk treat from Tuscany sets the gold standard for pecorinos. Firm and flaky, this aged and crunch cheese has the desirable sheepy-nutty-grassy trifecta that is everything you want in an aged sheep's milk. Wild herbs and a hint of something citrusy linger on the tongue, brightening this nutty cheese. This precious Pecorino should be savored with a glass of Sangiovese.

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